Mango curry quinoa salmon bowl
This shelf product is three parts dinner, needing only heat and time. The salmon poaches gently in its own spiced mango and quinoa bed, and comes together in twenty minutes flat.
From your shelf
- 1 package mango curry quinoa atlantic salmon
Staples
- 1 cup water
- Pour the contents of the package into a wide shallow pan or skillet and add 1 cup of water, stirring gently to distribute the quinoa and break up any clumps of mango puree. Bring to a simmer over medium-high heat.
- Once the mixture simmers, reduce heat to medium-low and cover with a lid or foil. Cook for 15 minutes while the quinoa absorbs the liquid and the salmon poaches through. The surface should look glossy and the salmon will flake easily when ready.
- Uncover and taste the broth; it should be fragrant and the quinoa tender. If the pan is too wet, simmer uncovered for 2 more minutes. Divide between two bowls, making sure each gets salmon, quinoa, and sauce.
Note Serve with lime wedges, fresh cilantro, or rice on the side to stretch it. Leftovers keep three days refrigerated and reheat gently with a splash of water. Swap couscous or rice for the quinoa if you prefer.
On the label
ATLANTIC SALMON (ASTAXANTHIN ADDED FOR COLOR), MANGOES, RED QUINOA, WHITE QUINOA, MANGO PUREE (MANGOES, SUGAR, CITRIC ACID, ASCORBIC ACID), WATER, BELL PEPPERS, GREEN ONIONS, YELLOW CURRY PASTE (GARLIC, LEMONGRASS, SALT, SHALLOT, GALANGAL, RED CHILI, CORIANDER, KAFFIR LIME PEEL, CURRY POWDER, CUMIN, CINNAMON, TURMERIC, CARDAMOM, NUTMEG), COCONUT OIL, GARLIC, SALT.
Raley's, frozen fish & seafood, serving 198 g, package 7 OZ/198 g. Ingredients as printed on the label.
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Cooks as salmon, mango, quinoa. Half of it left? Use up the salmon.